Lent and Shepherds' Pie

This week was the start of Lent, beginning on Wednesday with Ash Wednesday.  Everybody in my house went to Mass and received ashes and fielded questions the rest of the day about the "dirt" on our foreheads.  It's one of the days of the year when my Catholicism is displayed and I am very proud of that.

I was walking into the grocery store and trying to look nonchalant about taking a picture of myself.  

:)

Lent is also the time when we give something up, whether it is a material or spiritual in nature.  The goal is to come closer to Christ by giving up those things which distract or tempt us.

I gave up chocolate and ice cream.  I know it sounds kind of silly, but really, it is a great weakness for me and to fend off the temptations literally handed to me is going to be a great challenge.  For instance, my catechumen gave me a box of chocolate covered strawberries for Valentine's Day yesterday.  She was so excited to present them to me and I hated to tell her that as much as I appreciated and admired the gesture, I couldn't eat any of them because of my chosen Lenten fast.  I ended up sharing them with the rest of our (small) parish, so already I am seeing the physical fruits of my decision.  My kiddo has decided that 1) he is going to go through all his books and give some away to other children and 2) we are going to say 10 Hail Mary's every night before bed.
 
There are moments that stand out as a parent and last night was one of them.  We snuggled on his bed to say our prayers and I brought out two rosaries and taught him how to count Hail Mary's on the beads as we prayed.  I think he may find his very own rosary in his Easter Basket this year.

Family rosaries, including two from the Vatican

The other aspect of Lent is the "black fast" which basically means that we don't eat meat on Fridays.  The "limited time only!" fish sandwiches at all the fast food places make their appearance about a week or two before Ash Wednesday and then disappear shortly after Easter Sunday.  So, during Lent, I will be sharing some of my favorite meatless recipes with you on Fridays.

I have a subscription to Vegetarian Times magazine and that's where this recipe comes from.  It is easy to make and so delicious, I hope you will try it.  The spice of the filling is balanced by the sweet cornbread topping.  And if you've never tried Greek Yogurt as a replacement for sour cream, this is your chance.  You won't be sorry!  As always, if I have any modification ideas or tips, I will put them in colored italics within the recipe. 

Cornbread and Pinto Bean Shepherd's Pie

2 14.5 ounce cans Pinto Beans, drained, but reserve 1.5 cups of the bean liquid
I like black beans, so I will substitute one can of black beans for one of the pinto beans
3 Tbs Tomato Paste
1 Tbs olive oil
1 large red onion, cut into 1/4 inch dice (2.5 cups), divided
2.5 Tbs chili powder
3 medium plum tomatoes, seeded and chopped (1.5 cups), divided
I use any tomatoes I have on hand, and never mind the seeding bit.  Tomato seeds never hurt anyone!
6 Tbs whole-grain cornbread and muffin mix
I use Jiffy cornbread mix!
1 1/3 cups plain nonfat Greek yogurt, divided
1 Large egg
1 Tbs water
1.5 Tbs sugar

1)  Place oven rack in top position, and preheat oven to 425.  Coat 9-inch pie dish with cooking spray.  I use my biggest, deepest pie dish or a casserole dish.  Whisk the reserved bean liquid with the tomato paste.  (I've used salsa instead of this combo and it was spicy, but delicious.  About 1 cup salsa and 1/2 cup of the bean juice.)

2)  Heat oil in a large skillet over medium-high heat.  Add 2 cups onion.  Cover, and cook 4 minutes, or until onions begin to soften, stirring occasionally.  Add chili powder, and stir 10 seconds to coat onions.  Stir in tomato paste mixture (or salsa mixture), 1 cup tomatoes, and then beans.  Bring to a simmer, stirring occasionally.  Reduce heat to low and simmer uncovered, 6 minutes, or until the flavors blend and the chili liquid thickens.  Season with salt and pepper, if desired.

This is in the pie plate, and you can see the black beans I added.  But doesn't it look good!!!???

3)  Meanwhile, combine the cornbread mix, 1/3 cup yogurt, egg, sugar and 1 Tbs water in medium bowl.  This will be really soupy, so that it can be poured on top of the bean concoction.  

The first time I made this, I thought it was too soupy, so I added more mix to it and I ended up with giant cornbread muffins on top of my beans instead of just a crust!  HA!

4)  Spread chili beans in prepared pie dish.  Pour cornbread batter over beans, spreading with back of spoon.  Bake 10 minutes, or until cornbread is set and golden.

Mixed the right way, it spreads out very nicely, thank you!

5)  Meanwhile, finely chop remaining 1/2 cup onion.  Place in small bowl and mix in remaining 1/2 cup tomatoes, and season with salt and pepper.  (This may not seem like much, but it really makes the dish!)

6)  Divide shepherd's pie among shallow bowls.  Serve with tomato salsa and remaining yogurt.   

NOM NOM NOM!